Meatless Monday: Roasted beet salad with tangerine-rosemary vinaigrette

You can’t beat this fresh salad to serve during the winter! The flavors mix well together and the jewel-like colors make an impressive presentation.

Nothing beats fresh flavors in the winter! This Meatless Monday recipe for roasted beet salad with tangerine-rosemary vinaigrette is a perfect example. Roast the beets yourself (it’s so easy), whip up a batch of homemade vinaigrette using fresh fruit and herbs and wow your friends!

We used the Mastrad Universal Quik Wisk to easily (and neatly) mix together the vinaigrette for this recipe. If you’re fond of making your own dressings, this tool can come in handy. It’s an all-in-one convenience in the form of a measuring cup, mixer and serving and storage container that makes it easy to mix up your favorite dressing.

Roasted beet salad with tangerine-rosemary vinaigrette recipe

Serves 4

Ingredients:

For the vinaigrette

• 1 cup olive oil
• 6 tablespoons tangerine juice (2 tangerines)
• 1-1/2 tablespoons tangerine zest
• 2 tablespoons white wine vinegar
• 2 teaspoons fresh chopped rosemary
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

For the salad

• 4 small beets
• 2 heads butter lettuce, washed, dried and torn into pieces (reserve 8 large leaves)
• 1/4 cup toasted walnuts, chopped
• 1/4 cup crumbled blue cheese
• 4 tangerines, peeled and sectioned with pith removed
• Aluminum foil

Directions:

For the vinaigrette

1. Combine all the ingredients into the Qwik Wisk container and mix. Refrigerate until ready to use, and mix once more before serving.
2. If you’re not using the Quik Wisk, simply mix all the ingredients in a small bowl and store in a container with a lid until ready to use (mix prior to serving).

For the salad

1. Preheat the oven to 400 degrees F. Cut the top greens and bottom roots from the beets.
2. Place the beets on a sheet of aluminum foil, then use another sheet to cover them and form a packet, sealing the edges all the way around. Place the packet on a baking sheet and cook for 40-50 minutes.
3. Remove the beets from the oven and allow them to sit for about 10 minutes, until you can handle them.
4. Carefully open the foil packets (there may be hot steam that escapes). Place the beets on a clean cutting board and use a small, sharp knife to peel away their skin, then cut them each into 2-inch cubes.
5. Place 2 of the whole lettuce leaves on each of the 4 serving plates. Add the torn lettuce, beets, and tangerine sections to a medium bowl. Spoon the vinaigrette into the mixture and toss to combine.
6. Evenly divide the mixture between the 4 plates and garnish with the toasted walnuts and blue cheese crumbles.
7. Serve extra vinaigrette on the side.

While all of the content on SheKnows reflects the honest opinion of our writers, Mastrad brand provided us with product for review.

More Meatless Monday recipes

Mexican style pizza
Brown rice- and spinach-stuffed portobello mushrooms
Veggie club sandwiches with garlic-avocado spread